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121 products
121 products
Region: Boquete, Panama
Altitude: 1400 - 1550 Masl
Variety: Pink Bourbon
Process: Washed
Tasting Note: Blood Orange, Floral, Mango
Region: Huila, Colombia
Altitude: 1600 Masl
Variety: Pink Bourbon
Process: Washed
Tasting Note: Floral, Lemon, Red Grape
Region: Chelbesa, Gedeo
Altitude: 2000 - 2300 Masl
Variety: Heirloom
Process: Natural
Tasting Note: Blueberry, Lime, Peach
Origin: Danch Washing Station
Danche is a washing station located in Chelbesa, Gedeo. It is owned by our partners, SNAP COFFEE, and is organic certified.
The station buys cherries from approximately 400 farmers who produce good yields thanks to fertile soil and good farming methods. The farms sit at high altitudes (2000 - 2300 masl) and have an average size between 1-2 hectares.
The elevated altitudes play a significant role in shaping the distinct flavour profiles produced at this washing station. Harvesting typically takes place later in the season compared to other regions, owing to its location. This prolonged cherry maturation period significantly contributes to the exceptional quality of the produce.
Moreover, the team at the Danche Washing Station have a lot of experience in agronomy and agriculture, giving them the freedom to experiment effectively with new processing methods.
Traditional Washed, Field Blend, Light-Medium Roaster Influence (House Omni) - Best brewed with Filter/Espresso (House Omni)
3 key notes: [Pistachio Cookie, Milk Chocolate, Apple]
We always look for consistent high impact projects for the house filter line - easy drinkers that suit a little more development than our usual style. We were impressed with the El Diablo pre-shipment samples we received from Caravela earlier in the year - setting up a drying facility that helps producers access higher incomes as delivering higher quality, as the hot and dry climate in Nicaragua can oft lead to poor drying and shelf stability. We know that we'll be able to consistently buy from this project year on year, which is a real bonus
We're tasting:
Sweet and sugary aromatics - fresh fudge, toasted pecans and stewed apples. In the cup it's rich and comforting, with pistachio cookies, melted milk chocolate and macadamia, a gentle stewed bramley apple acidity and a little black tea in the finish. As it cools becoming a little more fresher red apple & milk chocolate hobnob.
Traditional Washed, SL-28, SL-34, Batian, Ruiru 11, Lightest Roaster Influence - Best brewed with Filter
3 key notes: [Yellow Plum, Mulberries, Darjeeling]
Turning in a staple of our yearly Kenyan offer, we've always been massive fans of the outturns from Gatomboya factory, for many years before we started Scenery. It's a pleasure to see this coffee return each year; this year we've chosen a different profile - an AB lot with singing acidity and complex top notes, as we had a few heavy purple Kenyans already booked. We think you can split Kenya into 3 distinct "colours" now - Purple (the classic savoury rich currant/tomato vibe), Red (lighter red fruits and jammy but perhaps not quite as umami or rich), and Yellow (stonefruit, citrus and florals). This lot is emphatically the last,
We're tasting:
This year's Gatomboya lot is a little more of the modern "yellow fruit Kenya" style - we're finding floral and citric aromatics that remind us of darjeeling tea and lemon. In the cup there's yellow plum, nectarine and white mulberries as the dominant note, with a tart gooseberry esq acidity. As it cools we get lime curd, white grape, rosehip and oolong in a bright and complex cup.
Traditional Natural, JARC 74110 & 74112, Lightest Roaster Influence
3 key notes: [Strawberry, Bergamot, Wildly Floral]
When we went to Ethiopia in February, we aimed to go visit all of our key supply chain partners in country. We visited Mike Mamo's Addis Exporter lab - where Ture Waji also partners for export operations. We cupped fresh crop samples from Mike and Ture, and confirmed many of our returning coffees - and a few new ones.
As we looked set to leave, Ture hurried an extra set of samples to us - a set of late harvest + special projects. We cannot emphasise how exciting these are lots are and we are eagerly talking to Osito on bringing them in. We managed to wangle just one of these coffees onto the container of Sookoo coffees (apparently quite difficult as far as export paperwork goes, as this was produced under Ture's other export company, Mayole coffee which is focusing on the highest altitude production in Uraga). This is the first year of production from this station and group of smallholders, and Ture informs us we were the first roaster in Europe to contract this coffee.
Unfortunately not the first to release - the amount that needed to come in to justify going on the box meant we couldn't take it all, and we've been scooped ;)
Anyway, all this to lead up to: this coffee is a banger. Maybe one of our favourite trad natty Ethiopians we've ever released, maybe one of our favourite trad natties EVER. One that was worth delaying an entire container to file paperwork to get it to the UK. One of our highest altitude lots ever - the farms go up to 2500 MASL+
We're tasting:
Wildly floral aromatics - we're finding sweet pea flower, honeysuckle, and jasmine. In the cup it's big blueberry, wild strawberry and lavender on the hot cup, with blood orange acidity + sweetness alongside fresh citrus zest and parma violet. As it cools becoming more defined - more strawberry/raspberry, the citrus + florals evolving to bergamot alongside rose, a little hint of coriander seed. Super complex
Farm: Finca El Progreso
Producer: Bilibran Tello
Region: Cusco, Peru
Variety: Geisha and SL09
Process: Washed
Altitude: 2300 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Camellia, Sugarcane
Flavor: White grapes, Sugarcane juice
Aftertaste: White grapes, Sugarcane
Mouthfeel: Juicy and smooth
Processing:
Bilibran’s coffee is selectively hand-picked at peak ripeness. The process begins with a 48-hour “in-cherry resting” period, during which the cherries are spread on mats over raised platforms in the shade. This intentional stage allows for internal metabolic changes and controlled oxidation, enhancing sweetness and developing the coffee’s characteristic spicy complexity. During this time, the family performs a second manual sorting to remove any damaged cherries.
Once the 48-hour rest is complete, the cherries are density-sorted via flotation. After depulping, the beans—still rich in mucilage—are placed in GrainPro bags for a 48-hour anaerobic fermentation. This hermetic environment enables precise development of flavor precursors.
The coffee is then washed and moved to drying beds under direct sunlight, where it is frequently raked for 12 to 15 days. Finally, it undergoes a 3 to 5-week “reposo” period to stabilize the sensory profile and allow the spicy notes to reach full maturity.
About the farm:
In Acconcharcas, Cusco, a new generation of growers is transforming local coffee. Among them is Bilibran Tello Quispe, who manages his farm, El Progreso, at an exceptional altitude of 2,300 masl, evolving his father’s traditional legacy into specialty coffee.
His journey began with a focus on Geisha, but he later discovered a fortunate surprise: through the organic exchange of seeds among neighbors, SL-09 (known as “Geisha Inca”) had also taken root in his fields. Motivated by improved financial returns, Bilibran reinvests his earnings into infrastructure to optimize wet milling and drying. His work is grounded in ancestral values—he practices Ayni, a system of mutual aid, and Minka, collective work for the community. With total dedication, Bilibran ensures his coffee reflects the unique high-altitude quality of Inkawasi.
Farm: Finca Las Palmas
Producer: Abelardo Alvear
Region: Pitalito, Huila, Colombia
Variety: Bourbon Aji
Process: Washed
Altitude: 1840 masl
Roasting Profile: Filter
Roasting Machine: ROEST P3000
Aroma: Tropical Fruits
Flavor: Kiwi, Berry-Like
Aftertaste: Dried Mango
Mouthfeel: Juicy
Processing:
The process begins with selective harvesting of cherries at optimal ripeness. The cherries undergo an anaerobic fermentation in sealed bags for 30 to 38 hours, depending on climate conditions. After depulping, the coffee enters a second anaerobic fermentation in tanks for approximately 80 hours. A light rinse follows, and the coffee is then patio-dried for about 21 days.
Origin: Kenya
Tasting notes: Redcurrant - Sencha Tea - Orange
Process: Washed
Varieties: Batian, Ruiru 11, SL28, SL34
Producer: Gathaithi Cooperative
Kenyan coffees are known for their acidity, but the Gathaithi AA impresses here with the precision with which its acidity is defined.
Originating from Nyeri County, in the heart of Kenya's highlands, this coffee is produced by the farmers of the Gathaithi Cooperative, around the washing station of the same name. This cooperative thrives in an environment characterized by volcanic soils and the cool climate of the highlands, and today has more than 1,600 farmers.
In the cup, you'll find the signature of Kenyan coffees: a crisp, juicy, and precise acidity… but above all, a sensation of clarity. The redcurrant arrives first, with that acidity reminiscent of small red berries, almost crunchy. Then the tasting lingers and becomes more delicate, a note of sencha tea adding elegance to the cup. Finally, the orange takes center stage, the acidity becoming softer and juicier.
Origin: Peru
Tasting notes: Jasmine, Honey, Black Tea, Orange Zest
Process: Dry honey for 36 hours then wash
Varieties: SL9
Producer: John Saenz
Guided by the ancestral traditions of the Incahuasi cooperative, producer Jhon Saenz cultivates his coffee in total symbiosis with the Peruvian ecosystem of the Pacaybamba valley, applying agroforestry principles and organic fertilization methods shared within his community.
In the heart of this isolated region southwest of Cusco, where the extreme altitude delays the harvest until November and December, he is actively involved in the revival of Geisha Inca. This local mutation of an Ethiopian grape variety, once neglected for its low yields, expresses exceptional quality here thanks to cultivation under the shade of native trees, which preserves biodiversity and local wildlife.
His approach is based on the sacred concepts of Minka and Ayni: collective work and daily mutual aid instilled by the elders of the community, allowing agricultural practices to be perfected from generation to generation.
For this micro-batch, the carefully float-sorted cherries undergo a 36-hour dry fermentation in their own mucilage (Dry Honey Ferment). This eco-friendly method, ideal in this cool climate, stabilizes the aromas while reducing environmental impact. It is followed by a final wash and a 10- to 12-day drying period.
In the cup, this exceptional coffee reveals a remarkably elegant and clear profile: it opens with deep notes of black tea and jasmine, enhanced by the vibrant freshness of orange zest. This floral and fruity complexity is enveloped by the rich and comforting sweetness of honey, offering a harmonious and refined sensory experience.
Origin : Costa Rica / Colombia
Process : Washed / Co-Fermented with Watermelon
Varietal : Caturra, Catuai
Notes : Watermelon Candy, Yellow Melon, Guava
BAM Blackberry And Mint{Blend} - Honey Co-Fermented w/ Wine yeast and blackberry Colombia
18,95
Origin : Colombia/Ethiopia
Process :Honey co-fermentation with wine yeast & blackberry / Washed
Varietal : Castillo/Heirloom
Producer : Blend by Us
Notes : Blackberry, Rosemary, Black Tea, Mint
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